Spicy Vegan Chorizo Sausage Crumbles

 

 

Spicy Vegan Chorizo Sausage Crumbles – a spicy and versatile plant based recipe for flavorful tacos, scrambles, stuffed peppers – the ideas are endless!

 

Spicy Vegan Chorizo Sausage Crumbles

Oh, Mama.

I’ve been holding out on you all. A phenomenally good chorizo spiced “meat” crumble? I cannot even.

I made this recipe and we had a side by side comparison with our favorite soyrizo. Just for flavor comparison really, because I already love the consistency of the crumble. I researched chorizo spices a bit, found some dried chiles like the favorites I experienced in Mexico, and well, we’ve been enjoying tacos more than usual around here.

And some pretty spicy spaghetti with meat sauce. Ha! It’s really good.

The Wonder of Cauliflower!

The main components in this recipe combine well to create this meaty texture that has a perfect bite. The spices and sauces and flavors that coat these crumbles? If you are not a fan of too much spice, reduce those to your taste preference. Reduce or boost, if you love the heat!

We like it spicy, for sure. So we add a creamy cool avocado and a fresh romaine leaf is our taco shell. These tacos were drizzled with a cauliflower based cheesy queso, which easily turns into a Spicy Vegan Chorizo Queso…

 

Spicy Vegan Chorizo Sausage Crumbles

sausage crumbles adapted from Fresh and Flavorful Raw Taco Filling,
chorizo spices inspired by Emeril’s Chorizo Seasoning

YIELD: 4-5 cups

dairy, egg, soy, oil and gluten free, vegan

INGREDIENTS:

1 small head cauliflower (about 9-11 ounces), chopped
1 yellow onion, peeled and minced
2 cloves garlic, peeled and minced
1 cup raw pecans, minced
3 chipotles and all adobo sauce from (7 ounce) can, minced
2 ancho chiles, rehydrated and minced
1/4 cup sun dried tomatoes (rehydrated from dried), chopped
1/4 cup tomato paste
1 tablespoon smoked paprika
2 teaspoons cumin
1 teaspoon oregano

INSTRUCTIONS:

To “rice” cauliflower: add chopped cauliflower to food processor and pulse several times, to a rice size consistency. 

In large sauté pan over medium heat, combine cauliflower, onion, garlic, and minced pecans. Sauté with a bit of water until softened.

Add minced chipotles and adobo sauce, the ancho chiles, sun dried tomatoes, tomato paste, paprika, cumin, and chili powder. Stir to coat. Continue to cook over medium heat until heated through. Serve immediately in tacos, as a burrito or bell pepper filling, in a scramble or spaghetti sauce.

Store in an airtight container in refrigerator 4-5 days. Wrap well for freezing.

This is so spicy good, and incredibly versatile!

make a double batch of chorizo, then make Spicy Vegan Chorizo Queso!

 

 

 

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ABOUT KRISTINA: Kristina is spabettie! She founded spabettie in 2010 to share vegan recipes. As the sole recipe developer and photographer, Kristina turned her culinary training into the best way to spend her days – sharing just how flavorful and vibrant vegan food is! She loves dachshunds, Portland, Hawaii, drummers – well, one drummer – and travel.

 

 

 

 

 

 

printable Spicy Vegan Chorizo Sausage Crumbles recipe:

Yield: 4+ cups / 8 servings

Spicy Vegan Chorizo Sausage Crumbles

Print

Spicy Vegan Chorizo Sausage Crumbles - a spicy and versatile plant based recipe for flavorful tacos, scrambles, stuffed peppers - the ideas are endless!

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 1 small head cauliflower (about 9-11 ounces), chopped
• 1 yellow onion, peeled and minced
• 2 cloves garlic, peeled and minced
• 1 cup raw pecans, minced
• 3 chipotles and all adobo sauce from (7 ounce) can, minced
• 2 ancho chiles, rehydrated and minced
• 1/4 cup sun dried tomatoes (rehydrated from dried), chopped
• 1/4 cup tomato paste
• 1 tablespoon smoked paprika
• 2 teaspoons cumin
• 1 teaspoon oregano

Instructions

1. To "rice" cauliflower: add chopped cauliflower to food processor and pulse several times, to a rice size consistency. 
2. In large sauté pan over medium heat, combine cauliflower, onion, garlic, and minced pecans. Sauté with a bit of water until softened.
3. Add minced chipotles and adobo sauce, the ancho chiles, sun dried tomatoes, tomato paste, paprika, cumin, and chili powder. Stir to coat. Continue to cook over medium heat until heated through. Serve immediately in tacos, as a burrito or bell pepper filling, in a scramble or spaghetti sauce.
4. Store in an airtight container in refrigerator 4-5 days. Wrap well for freezing.

Nutrition Information:

Yield:

8

Serving Size:

1/2 cup
Amount Per Serving:Calories: 112

nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.

 

 

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